DOLE Mango Chicken Salad

Recipe courtesy of La Brea Bakery at Downtown Disney.

5 oz.	chicken breast
1 tablespoon	oil
2 oz.	DOLE Chef-Ready Cuts Mango Cubes
1.5 oz.	jicama julienned
1/2 oz.	chopped green onions
3 oz.	butter lettuce
	salt and ground black pepper to taste
2 oz.	Charred Pineapple Vinaigrette recipe below
1 oz.	toasted cashews
	fresh basil and mint as needed
1 ounce	fresh ginger peeled
24 ounces	DOLE Canned Pineapple Juice
16 ounces	DOLE Chef-Ready Cuts Pineapple Cubes thawed
as needed	Kosher salt and pepper
4 ounces	rice wine vinegar
2 Tablespoons	Dijon mustard
1/4 ounce	chili flakes

Place the 5 oz. chicken breast in a bowl and add oil blend. Season with salt and pepper. Grill, 4 minutes on each side or until internal temperature reaches 165 degrees. Place on a sheet tray and refrigerate until 41°. When cool, chop into 2” dice.
Season mango cubes with Kosher salt and pepper then char them on the grill.
Place 2 halves of butter lettuce on the bottom of a serving bowl. In another bowl, combine chicken, jicama, green onions and 2 oz. charred pineapple vinaigrette and toss together. Place the tossed & dressed salad on top of the butter lettuce in the serving bowl. Pile high! Garnish with the toasted cashews, basil and mint. Serve.
Charred Pineapple Vinaigrette: Peel 1 ounce ginger using a spoon and slice thinly. In a stainless steel pan, add 24 ounces DOLE Pineapple Juice and ginger. Reduce in half then reserve. Season 16 ounces DOLE Chef-Ready Cuts Pineapple Cubes with Kosher salt and pepper, then char them on the grill. In a food processor, add the charred pineapple cubes, 4 ounces rice wine vinegar, 2 tablespoons Dijon mustard, 1/4 ounce chili flakes, the reduced pineapple juice and ginger mixture – pouring the juice into the food processor through a strainer. Cover; blend for 1 minute, then slowly stream in the oil until blended. Season with Kosher salt.

Share on Facebook

Show Nutrition Facts